Roasted Red Pepper and Spinach Frittata
Frittatas are a breakfast and brunch favorite for good reason – they’re versatile, nutritious, and incredibly satisfying.
If you’re looking for a vibrant and flavorful twist, this roasted red pepper and spinach frittata is the answer!
Packed with protein-rich eggs, nutrient-dense spinach, and the smoky sweetness of roasted red peppers, it’s a dish that’s as delicious as it is beautiful.
Whether you’re hosting a weekend brunch, prepping meals for the week, or simply craving something wholesome, this recipe is for you.
Plus, it’s naturally gluten-free and can be customized to fit your dietary preferences. Let’s dive in and create a frittata that’s destined to impress!
Ingredients Needed
Here’s what you’ll need to make this delicious dish:
- Eggs: The star of the dish. Use large, fresh eggs for the best results.
- Roasted Red Peppers: Adds sweetness and a touch of smokiness.
- Spinach: Fresh baby spinach works best, but you can also use frozen spinach (thawed and squeezed dry).
- Cheese: Options include feta, mozzarella, or goat cheese for creaminess and flavor.
- Milk or Cream: Helps create a light, custardy texture.
- Onions and Garlic: For added depth of flavor.
- Olive Oil or Butter: For sautéing the vegetables.
- Seasonings: Salt, pepper, and optional herbs like thyme, basil, or parsley.
Optional add-ins include mushrooms, diced tomatoes, or cooked proteins like sausage or bacon.
Step-by-Step Instructions
Prep Work
- Roast the Red Peppers: If using fresh peppers, roast them in the oven or over an open flame until the skin is charred. Peel off the skin, remove the seeds, and slice into strips.
- Prepare the Spinach: Wash and dry fresh spinach, then sauté in a skillet until wilted. If using frozen spinach, thaw and squeeze out excess water.
Cooking the Frittata
- Sauté the Vegetables: In a large oven-safe skillet, heat olive oil or butter over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent. Add roasted red peppers and spinach, stirring to combine.
- Whisk the Eggs: In a bowl, whisk together the eggs, milk or cream, and seasonings. Pour the egg mixture over the sautéed vegetables in the skillet.
- Cook on the Stovetop: Let the frittata cook on medium-low heat for about 5 minutes, or until the edges begin to set. Do not stir.
- Finish in the Oven: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-15 minutes, or until the center is set and the top is golden.
Tips for the Perfect Frittata
- Prevent Overcooking: Keep an eye on the oven. A perfectly cooked frittata should be just set in the middle but not dry.
- Use the Right Pan: An oven-safe, nonstick or well-seasoned cast-iron skillet works best.
- Season Wisely: Add salt and pepper to taste, but don’t forget fresh herbs for a burst of flavor.
Variations and Customizations
- Add Protein: Include cooked sausage, bacon, or tofu for added protein.
- Try New Vegetables: Zucchini, tomatoes, or mushrooms make great additions.
- Make Mini Frittatas: Use a muffin tin to create individual servings—perfect for meal prep!
How to Serve Roasted Red Pepper and Spinach Frittata
- Pair with a simple side salad, toast, or fresh fruit for a complete meal.
- Serve warm or at room temperature; it’s delicious either way.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
FAQ’s
Can I make this recipe dairy-free or vegan?
Yes! Use a plant-based milk alternative and a dairy-free cheese substitute. For a vegan version, try a chickpea flour-based batter instead of eggs.
How long does it keep in the refrigerator?
Up to 3 days. Ensure it’s stored in an airtight container.
Can I freeze a frittata?
Absolutely! Slice it into portions and freeze in an airtight container for up to 2 months. Reheat in the oven or microwave.
Roasted Red Pepper and Spinach Frittata
- 6 large eggs
- ¼ cup milk dairy or non-dairy
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh spinach roughly chopped
- ½ cup roasted red peppers chopped
- ¼ cup crumbled feta cheese
- ¼ cup diced onion
- 1 tablespoon olive oil
Optional:
- Fresh herbs like parsley or basil for garnish
Step 2: Prepare the Egg Mixture
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Step 3: Sauté the Vegetables
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the diced onion and sauté until translucent, about 3 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add the roasted red peppers and mix to combine.
Step 4: Assemble the Frittata
Step 5: Cook on the Stovetop
Step 6: Bake the Frittata
- Transfer the skillet to the preheated oven.
- Bake for 18-20 minutes, or until the frittata is set and lightly golden on top.
Step 7: Serve and Garnish
